Ingredients

• Ingredients 1 Pack Beyond Mince 3 TBSP Veg oil 2 Garlic Cloves peeled and minced 2 TBSP Ginger chopped/Grated 1 Long red chili sliced 40 ml Soy sauce 1 TBSP Maple Syrup 1 TBSP Gochujang Paste Handful of Coriander 2 Baby gems 1 Cucumber 1 Carrot peeled 250 ML Rice vinegar 150 g Sugar ¼ TSP chili flakes 1 TBSP Grated Ginger 2 Spring onion thinly sliced lengthwise

Preparation

• Method 1. Combine the vinegar together with the sugar, tbsp of grated ginger, salt and chili flakes, whisk until the sugar has dissolved. 2. Shave the carrot and the cucumber into ribbons, use a peeler or a mandoline. Add both to the pickle juice and set aside for at least 30” before using 3. In a wok or frying pan add the Beyond Mince, cook on Medium heat breaking it down with a spoon for 5”. Now add the vegetable oil, ginger, garlic, chili and cook for 2”. Finally add the soay, honey and gochujang paste, stir well and cook for 10” until the mince is fully cooked. Lave to cool at room temperature. 4. Divide the baby gem leaves and spoon the mince on top of each leaf. Garnish with the pickles vegetables and fresh cilantro and spring onion. Enjoy!